Spring minestrone soup with pesto
- May 2014
- Serves 4
- Hands on time: 1½ hours, plus overnight soaking
If you thought soup was strictly for winter then you need to try this hearty Italian classic, made from baby gem lettuce, peas, beans and leeks – it’s a true taste of spring.
- Vegetarian recipes
- 17.6g (3.5g saturated)
- 42.3g (6.4g sugars)
You can make the pesto go further by loosening it with an extra 3 tbsp olive oil. If you like, use baby carrots but keep them whole, adding them when you add the beans.
Cook the beans and make the soup base (steps 1 and 2) up to 3 days ahead. Keep in a sealed container in the fridge. Freeze any leftovers in sealed containers for up to 3 months. Reheat from frozen. Keep the pesto in a sterilised jar for up to a month in the fridge, or freeze in ice cube trays.
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